Research Progress in Regulation of Sulforaphane Synthesis in Broccoli Sprouts

doi:10.7506/spkx1002-6630-20231130-261

Abstract

Abstract: Sulforaphane (SFN) has a variety of biological activities such as anti-tumor, anti-inflammatory, antioxidant, and anti-obesity properties. Being rich in SFN, broccoli sprouts are promising for application in the development of health foods and medicine. This article first reviews the synthesis and degradation process of SFN in broccoli sprouts, with a focus on the effects of different treatments on the contents of SFN and its synthesis-related factors during the growth of broccoli sprouts. It then summarizes the underlying mechanisms. Finally, the existing problems are outlined and future research directions are discussed, hoping to provide a reference for future research to improve the functionality of plant-derived foods.

Key words: broccoli sprouts; glucosinolates; sulforaphane; formation mechanism; regulation

CLC Number:

TS210.2

LI Cui, FANG Sheng, ZHAO Zhongliang, LIU Haijie. Research Progress in Regulation of Sulforaphane Synthesis in Broccoli Sprouts[J]. FOOD SCIENCE, 2025, 46(1): 210-217.

[1]	莉支 Yiqing Zhu Zhao Liangxing Qing-Yu ZHAO Chao Wang Yong Xue Qun Shen. Dosage Conversion Analysis for Whole Grains and Legumes between Mice and Humans [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Cui Li Haijie LIU. A review：Regulation of sulforaphane synthesis in broccoli sprouts [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Yong CAO Dan CAI. Principal Component Analysis and Comprehensive Evaluation of Corn Postharvest Ripening Quality Traits [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	CAO Yong, XU Xiuying, CAI Dan, LIU Huimin, ZHANG Hao, ZHAO Chengbin, ZHENG Mingzhu, LIU Jingsheng. Principal Component Analysis and Comprehensive Evaluation of Quality Traits in Post-ripening Corn Kernels [J]. FOOD SCIENCE, 2024, 45(11): 1-7.
[5]	ZHANG Yurong, LIU Shuxian, MEI Xueli, TAO Huatang, WANG Youyou, ZHANG Dongdong, WU Qiong. Rapid Identification of Eating Quality of Cooked Rice and Rice Noodles Based on Rice Grain Quality [J]. FOOD SCIENCE, 2024, 45(7): 263-271.
[6]	. Rapid identification of edible quality of rice and rice noodles based on paddy raw grain quality [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	Tong Shao Xia CHEN. Effects of soy milk fermented by different lactic acid bacteria on dough fermentation characteristics and steamed bun quality [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	SHAO Tong, WANG Xingben, WU Ran, ZHANG Yiyun, ZHANG Chenchen, GU Ruixia, CHEN Xia. Effect of Soymilk Fermented by Different Lactic Acid Bacteria on Dough Fermentation Characteristics and Steamed Bun Quality [J]. FOOD SCIENCE, 2023, 44(24): 171-178.
[9]	ZHANG Xindan, LI Cui, XUE Wentong, LIU Haijie. Effect and Mechanism of CaCl2 Electrolyzed Water Treatment on Improving the Quality of Mung Bean Sprouts [J]. FOOD SCIENCE, 2023, 44(3): 179-185.
[10]	Cui Li Haijie LIU. Improving the quality of mung bean sprouts by CaCl2 electrolyzed water treatment and its mechanism [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	JUN LIU Cui Li Haijie LIU. Effects of different light treatments on flavonoids of buckwheat sprouts and related gene expression [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	CHENG Jiali, LIU Jun, MAO Jiaqi, LI Cui, LIU Haijie. Effects of Different Illumination Treatments on Flavonoids and Gene Expression of Related Metabolic Enzymes in Buckwheat Sprouts [J]. FOOD SCIENCE, 2021, 42(23): 72-79.
[13]	ZHOU Jingyi, ZHAO Yilin, ZHANG Hao, CAO Yong, LIU Jingsheng. Effect of Hot Air Drying Temperature on Physical and Chemical Properties of Waxy Corn [J]. FOOD SCIENCE, 2020, 41(13): 83-88.
[14]	ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie. Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts [J]. FOOD SCIENCE, 2019, 40(17): 190-195.
[15]	Zheng-Qiang Jiang Haijie LIU. The Effect of High-voltage Electrostatic Field on the Active Components and Antioxidant Activity of Peanut Sprout [J]. FOOD SCIENCE, 0, (): 0-0.

Research Progress in Regulation of Sulforaphane Synthesis in Broccoli Sprouts

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments